Why dry-aging matters

Dry-aging concentrates flavor and tenderizes the steak. Time, airflow, and precise humidity draw out moisture and let natural enzymes relax the muscle. The result is a steak that tastes richer, cleaner, and more complex. The texture becomes incredibly tender. The finish is long and savory.

What makes Zaya different in Chattanooga

Zaya 1943 Korean Steakhouse is the only restaurant in town that dry-ages beef in house inside a restaurant facing two-story locker. You can see it as you walk in. Cuts rest on racks with steady airflow, stable temperature, and dialed-in humidity. We trim each steak by hand and cook it to order at your table. It is a full experience, not just a steak on a plate.

How dry-aging works

• Airflow: Keeps the exterior dry and clean.
• Temperature and humidity: Stay steady so enzymes can do their job.
• Time: Flavor develops day by day. The outside forms a protective crust that is trimmed away before cooking.

Which cuts we dry-age

Ribeye and NY strip are the primary cuts we dry-age 55-60 days. You will also see large format cuts like tomahawk.  On rare occasions we may even have a porterhouse. Ask your server for suggestions.

Dry-aged vs wet-aged

Wet-aged steaks are simply stored in a wet environment. They stay juicy and consistent. Dry-aged steaks breathe. They lose water on purpose, which concentrates flavor. Think bright and beefy versus deep and nutty. Neither is “better” for every taste. Dry-aged is for you if you want more complexity and a tender bite.

How to order if you are new to dry-aged

1. Start with a classic. Try a dry-aged ribeye or NY strip.
2. Share a tasting. Ask for one dry-aged cut and one wet-aged cut to compare.
3. Keep seasoning simple. Salt first. Add a touch of citrus or wasabi only if you want contrast.
4. Use banchan between bites. Crisp, tangy sides refresh your palate so each slice pops.

How we cook it at your table

We sear hot and fast to build a crust. We rest and slice so juices stay in the meat. We pace the service so every bite lands at peak temperature. Tell us your preferred doneness and your ideal tempo. Slow and romantic is fine. Lively and celebratory works too.

Pairing ideas that build the flavor

• Wine: Cabernet Franc
• Spirits: Soju
• Cocktail: Smoke Old-Fashioned

Frequently asked questions

Does dry-aged taste “funky”?
Expect nutty and savory, not blue cheese strong. Our program aims for tender depth with a clean finish.

Is it less juicy?
It is concentrated. The first cut still runs with flavor. The finish feels clean, not heavy.

Can I try dry-aged and A5 in the same meal?
Yes. Many guests enjoy a dry-aged ribeye for structure and a small A5 tasting for a few silky bites.